Fried Duck Fingers with Gravy
I'm on a roll:
Here is another one that was a big hit with the family this year:
Duck Fingers with Gravy
Ingredients
- 4 ducks, breast filleted and cut into thick strips (I use redheads and gadwalls)
- 2 cups AP flour, seasoned with Creole Seasoning to taste.
- 2 egg, beaten
- 2 packs of onion or mushroom gravy mix.
- Oil for deep frying
Brine
- 1 cup vegetable broth
- 1 cup cold water
- 2 tbs cup Kosher Salt
- 1 tbs cup brown sugar
- ½ tablespoon peppercorns
- ½ tsp garlic powder
- 1 bay leaf
Combine all Brine ingredients except cold water in a large pot. Heat just until sugar and salt is dissolved. Remove from heat, let mixture come to room temperature, add cold water, then refrigerate to 40°F.
In a large non-reactive container (I use a Ziploc), combine the brine with duck strips. Refrigerate for 6-8 hours, stiring/shaking the bag occasionally. Remove duck strips from the brine and dry on paper towels.
Heat oil in deep fryer or deep cast iron pan to 375°F.
Dust duck fingers in flour mixture, then egg, then back in flour mixture.
Deep fry in small batches for 2-3 minutes, do not overcook.
While frying ducks, prepare gravy per directions.
Serve duck with the gravy & mashed potatoes. Biscuits or good bread for sopping up gravy is important as well. Makes great sandwiches too.
